Rave reviews continue for my smoky surf ‘n turf paella. People who claim to be Paella aficionados say mine is the best they’ve had. And, so far, I agree — based on the many that I’ve eaten. My Surf’n Turf version has chicken, chorizo, shrimp, mussels and scallops.
DurationRave reviews continue for my smoky surf ‘n turf paella. People who claim to be Paella aficionados say mine is the best they’ve had. And, so far, I agree — based on the many that I’ve eaten. My Surf’n Turf version has chicken, chorizo, shrimp, mussels and scallops.
Learn the secrets to a memorable paella. We will focus on the homemade broth and the flavors. Smoked paprika, saffron, sofrito, and socarrat will tantalize your taste buds.
This can be a gluten-free and dairy-free meal with a few adjustments to the cheese platter.
The menu: 3-Course Paella Cooking Class:
Cheese platter
Paella, the options:
Almond Orange Cake:
Sangria:
In 1988, I finally put attention to nutrition and exercise. My goal was to improve my physical health, which was sorely neglected throughout my childhood. In the 90s, cooking for my family --four kids and a husband-- was a major focus.
Another key point in my career was cooking for 40 people once a week for just over a year at a spiritual center. Along the way, I realized that cooking for yourself and others is a creative and healing experience.
The food of the Dominican Republic, Puerto Rico, and Cuba is the delicious result of more than 500 years of history, blending American Indian and African ingredients with Spanish culinary traditions.
Enjoy Spain right here in New York as you feast on tapas --- one of the great pleasures of Spanish culture. You'll make merry with these classic and contemporary small plates featuring all the flavors of the Mediterranean.
In this class, we will show you how to make the classic Valencian paella. Our version starts with Bomba short grain rice, fragrant saffron threads and rich stock. It is chock full of fresh shellfish, authentic Spanish chorizo, chicken and veggies.
Learn the history and origins of some of the most commonly used Spanish ingredients, as you learn how to prepare a variety of tapas dishes including: Piquillo pepper stuffed with tuna, Citrus-marinated olives, Marcona almonds with rosemary & sea salt, Deviled dates, and more!
When discussing Spanish cuisine, tapas is always the star. After all, there are few culinary traditions as fun: small plates, big flavor, and the fun of sharing over a glass of Spanish wine.
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